Polenta Pound Cake with Elderflower Creme Anglaise Recipe

Name: Polenta Pound Cake with Elderflower Creme Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 cup polenta; 1/2 teaspoon salt; 2 cups sugar; 3 sticks ( 3/4 pound) unsalted butter, softened; 6 large eggs; 1/2 cup orange-flower water (see Note); 1 tablespoon finely grated orange zest; Elderflower Creme Anglaise, for serving; Mixed fresh berries, for serving

Servings: persons

3 cups all-purpose flour
1 cup polenta
1/2 teaspoon salt
2 cups sugar
3 sticks ( 3/4 pound) unsalted butter, softened
6 large eggs
1/2 cup orange-flower water (see Note)
1 tablespoon finely grated orange zest
Elderflower Creme Anglaise, for serving
Mixed fresh berries, for serving

1
Preheat the oven to 325.
2
Butter and flour a 2-quart loaf pan (10 by 5 by 3 inches).
3
In a bowl, sift together the flour, polenta and salt.
4
In a standing electric mixer fitted with the paddle, beat the sugar and butter at medium speed until light and fluffy.
5
Add the eggs, 1 at a time, beating just until each is incorporated.
6
Add the orange-flower water and orange zest and beat until blended.
7
Mix in the dry ingredients at low speed until thoroughly moistened, scraping the side and bottom of the bowl as necessary.
8
Spread the batter in the prepared pan and smooth the surface.
9
Bake in the center of the oven for about 2 hours, or until a toothpick inserted in the center of the cake comes out clean.
10
Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
11
Slice the cake and serve it with the Elderflower Creme Anglaise and fresh berries.

1553

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 cup polenta, 1/2 teaspoon salt, 2 cups sugar, and more.

Yes, Polenta Pound Cake with Elderflower Creme Anglaise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Polenta Pound Cake with Elderflower Creme Anglaise

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